Culinary training courses and schools
Cooking and Beverage Services programs, certificates, diplomas and degrees

Total 344 training course(s)/program(s) at schools in Canada.



College of Extended Learning - UNB

Training Centre/Campus: Fredericton, New Brunswick, Canada
Phone No.: 1-866-599-4646

Sushi for Beginners (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Ah, sushi. That popular Japanese culinary art form of modest origins. Some call it the new healthy fast food. Some call it high art. And some just call it yummy.

Making sushi at home is fun ?and you can eat your mistakes! This class offers advice to sushi novices. At the end of this class you can march into your kitchen knowing that you can make some truly tasty sushi.

Making sushi is much easier than you think. In just 3 hours, you can become a sushi chef. When it comes to making sushi, practice definitely makes perfect. The more you make it the easier it becomes.

Nepalese Cuisine

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Experience something new. Come and try Nepalese cuisine with Bina Sharma. Nepalese cuisine is a product of two cultures: Chinese and Indian. Bina will discuss the role of herbs and spices in Nepal and other South Asian cultures, while giving you step-by-step demonstrations on how to prepare her Nepalese dishes (with your help!)?Later savour this new cuisine!

Materials:
Begin your session with Nepal’s unique savoury snacks, served with your choice of drink: ganoderma tea, coffee or mineral water.

Vute ko masu ?meat marinated in an especial home-ground spices and cooked slowly in its own juice.
Vegetable pulau ?soft seasoned basmati rice cooked with a few spares of selected vegetables
Golveda ra matar ko achar ?spicy sauce made from the fresh plum tomatoes and peas, cooked with garlic, ginger, and a few other herbs and spices.

And, end the class with a dessert made from a unique blend of fruit and herbs.


Vancouver Community College

Training Centre/Campus: Vancouver, British Columbia, Canada
Phone No.: 604.871.7000

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Building on the basic management skills acquired in the culinary arts certificate program, students will acquire skills and knowledge in key disciplines required for modern management, through a combination of theoretical course work and hands-on experience. This program is 15 weeks, full-time and designed to involve the students in a variety of learning environments and instructional delivery methods. Throughout the program the students will participate in lectures, seminars, small group discussions, role plays, labs, hotel and restaurant settings, and hotel simulation.

Students earn a VCC Diploma upon successful completion of the culinary arts certificate and the seven management courses listed. Management courses must be completed within two years.

Culinary Arts (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

VCC&,#146,s culinary arts program is one of the most highly respected industry training programs in the country, led by experienced, award-winning chefs. Our students and graduates also win major competitions, in Canada and abroad. Fully recognized by the Industry Training Authority, students earn apprenticeship qualifications in addition to a VCC credential. Graduates of this 11-month program could be eligible to enter the second year of a three year apprenticeship.

Students in this program prepare as many as 500 meals per day, including breakfast, lunch and dinner in the cafeteria as well as lunch and dinner in JJ&,#146,s Restaurant at VCC&,#146,s Downtown campus. This kind of training gives students the opportunity to learn important skills while developing hands-on experience.

Under a new apprenticeship model, the culinary arts program at VCC provides a number of added benefits for students. Some of these benefits include:
•VCC sponsors... [Read More]

Seafood Cooking

Course Format: Public Course / Instructor-Led / Open Enrollment

This course provides the student with knowledge of identifying and storing of seafood. Included in the course are dry and moist heat methods of seafood cooking and the preparation of the appropriate sauces, garnishes and accompaniments. Importance is placed on methods of work and the quality of the finished products.

Professional Cook (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

We are home to some of Canada&,#146,s most highly respected culinary training programs, led by experienced, award-winning chefs. Our students and graduates win major competitions, in Canada and abroad. Fully recognized by the Industry Training Authority, students earn apprenticeship qualifications in addition to a VCC credential.

Upon successful completion of the Professional Cook 1 Certificate, graduates will be able to: 1. Adhere to industry health and safety standards in the preparation, handling and storage of food,
2. Practice professional etiquette and personal hygiene as required by the food industry,
3. Use basic kitchen management principles to control inventory, waste and food cost,
4. Select ingredients for food preparation relative to production needs,
5. Prepare basic stocks, soups and sauces,
6. Prepare basic sandwiches, salads, dressings and garnishes,
7. Prepare and cook hot and cold breakfast items,
8. Prepar... [Read More]

Asian Culinary Arts (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Students receive 20 weeks of training in a modern, well-equipped commercial kitchen. Students also train in a fully-operational public cafeteria. The program is delivered in Cantonese, Mandarin and English.

Classes are generally held Monday to Friday, 8 a.m. - 2 p.m. (subject to change).

This five month full-time certificate program emphasizes Cantonese food with additional elements covering Mandarin, Szechuan, dim sum and barbecue cooking.
Sessions cover theory and practical training both in the classroom and in a fully equipped commercial kitchen, which operates in conjunction with a cafeteria open to the public.
Students learn to prepare and cook all types of meat, poultry, seafood and vegetables using a host of cooking methods including stir-frying, pan-frying, deep-frying, broiling, braising and steaming, proper use, handling and care for different equipment and woks is covered. Health &, safety and sanitation standards are stressed.<... [Read More]


University of the Fraser Valley Continuing Studies

Training Centres/Campuses: Abbotsford, Chilliwack, British Columbia, Canada
Phone No.: 604-851-6324

Sauces and Soups

Course Format: Public Course / Instructor-Led / Open Enrollment

What is a mother sauce and how do you use one? Come and join us for an evening of learning to prepare different types of soups and sauces and their many applications. Bring a container to take soup home.


University of the Fraser Valley

Training Centres/Campuses: Abbotsford, Chilliwack, Mission, British Columbia, Canada
Phone No.: 604-504-7441

Culinary Arts (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

‌At UFV we emphasize the basics in cooking and how to get the best out of your ingredients. In our training kitchens you’ll learn how to season to enhance the food and bring out the natural flavours of the ingredients. You will also learn the theory of cooking and then you’ll get a chance to practise the theory. We feel that once you’ve mastered the basics, you can add your own imagination, passion, and drive to really succeed in the hospitality industry.

During our program, you’ll be evaluated in two areas of learning. You must show an understanding of the theory by passing a test at the end of each unit studied. You must also prove that you have mastered practical skills by meeting an industry-accepted level in the basic skills. Your learning materials may include videoclips, handouts, worksheets, textbooks, and written and verbal instruction. Most of your school day will be spent in the kitchen putting your theory to use and providing food services for “guests.... [Read More]


Selkirk College

Training Centres/Campuses: Castlegar, Nelson, Trail, British Columbia, Canada
Phone No.: 1.888.953.1133

Culinary Management (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The successful chef or food and beverage entrepreneur of today requires more than just great culinary skills to excel in the hospitality industry. Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program provides fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.

Take your career to the next level

The Culinary Management diploma is developed for today’s contemporary chef looking to further his or her management and/or entrepreneur skills. The diploma is designed as a one-year addition for students who have taken the Professional Cook level 1&,2 program or anyone with Red Seal Journeyman Chef accreditation. Gain the skills to manage, own or operate a food and beverage business.

Learn about
?Business communication and marketing
?Food ... [Read More]

Professional Cook (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Your culinary career can take you all over the world with employment options in 5-star dining rooms to crafting perfect eggs benny at your favorite brunch spot. There’s no limit to where your talent and creativity can take you.

Our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room.

Master your trade

?Occupational Skills

?Baked Goods and Desserts

?Beverages

?Garde Manger

?Meat, Poultry and Seafood

?Stocks, Soups and Sauces and more

You’ll earn Professional Cook Level 1 and Level 2 Industry Training Authority (ITA) approved certification upon successful program completion. If you want to take your... [Read More]


Okanagan College

Training Centres/Campuses: Kelowna, Oliver, Penticton, Revelstoke, Salmon Arm, Summerland, Vernon, British Columbia, Canada
Phone No.: 1-877-755-2266

Pastry Arts (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

This 40-week (1,200 hour) certificate program includes all the craft skills needed to work as a professional Baker/Patissier, as outlined in the National Occupation Analysis for Baker.

The three levels of training begin with workplace safety and organisation, ingredient and finished product knowledge. This is followed by the making of breads, cakes, and pastries in all their various forms from cookies to wedding cakes, pies to artisan sourdough bread, and chocolate souffle to pieces montees.

This program focuses on the wealth of farm-to-table opportunities afforded by the Okanagan region, emphasising the use of local products including premium wines, beers and spirits, both as ingredients and as beverages paired with the finished dessert or baked good. Locally-grown herbs, fruits and vegetables are featured, organically-grown grains and in-house milling are also regional features of the program.

Successful graduates will be ready for employmen... [Read More]

Culinary Arts (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

Designed for the student with a demonstrated interest in following a career in food preparation and service, this 40-week (1200 hours) program provides the necessary fundamental knowledge for employment as a cook in an institutional, camp or hospitality setting. Emphasis is placed on the practical aspects of food preparation, presentation and service.

Based at the Kelowna campus, the modern kitchens, cafeteria, restaurant and coffee shop provide a realistic training environment. In this program, students learn to work within industry time-frame expectations.

Apprenticeship technical training credit for Professional Cook Level 1 and Level 2 and 600 work-based hours for Level 1 and 240 work-based hours for Level 2 will be granted by the Industry Training Authority upon successful completion of this program. Students will receive credit for FOODSAFE Level 1. Apprenticeship practical training credit may also be granted by the Industry Training Authority as a... [Read More]

Advanced Culinary Arts (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment  V

The Advanced Culinary Arts Diploma program addresses the developing Okanagan region trend toward the combination of fine wineries and excellent restaurants. Unique features of the program include food and wine pairing and the combination of food, wine, and business training that reflects regional industry demand.

The total length of the program is two years, beginning with a semester of academic study, followed by ten months of practical culinary training, and concluding with a semester of academic study. Students graduating with this diploma will receive technical training credit towards their cooking apprenticeship, hours credited toward their apprenticeship and academic credit for the Business Administration courses completed.

Apprenticeship technical training credit for Professional Cook Level 1 and Level 2 and 600 work-based hours for Level 1 and 240 work-based hours for Level 2 will be granted by the Industry Training Authority upon successful co... [Read More]


Northwest Community College

Training Centres/Campuses: Hazelton, Kitimat, Masset, Smithers, Skidegate, Prince Rupert, Terrace, British Columbia, Canada
Phone No.: 1.877.277.2288

Sushi

Course Format: Public Course / Instructor-Led / Open Enrollment

Enjoy a day of hands on learning with a Japanese trained chef. Learn the secret to making great rice and creating beautiful rolls with a variety of succulent sauces. All ingredients and tools provided.

Pages: 1 2 3 4 5 6 ...

[ Popular Topics ]



- Course Subjects -
Ask for Training
Add Courses